Thai Tuna Burgers With Ginger-Lemon Mayonnaise

Thai Tuna Burgers With Ginger-Lemon Mayonnaise

These offbeat tuna burgers were loosely inspired by a Thai fried white fish patty called tod man pla and discovered by Food & Wine. The Thai cucumber salad stands in for pickles. Use sushi-quality tuna so you can serve the burgers medium rare.

Thai Tuna Burgers
Thai Tuna Burgers

Ingredients :

1/4 medium red onion, thinly sliced

1 garlic clove, smashed

1 tablespoon plus, 1 teaspoon sugar

1 Thai or serrano chile, seeded and minced

2 Kirby cucumbers, thinly sliced

1 tablespoon finely chopped basil

2 tablespoons Asian fish sauce

2 teaspoons finely grated fresh ginger

2 tablespoons finely chopped cilantro

3 tablespoons rice vinegar

2 tablespoons finely chopped dry-roasted peanuts

4 hamburger buns

1 1/2 tablespoons vegetable oil

1 1/2 pounds sushi-quality tuna

1 1/2 teaspoons Asian sesame oil

Ginger-Lemon Mayonnaise

Kosher salt and freshly ground pepper

Directions
:

At first in a medium bowl, toss the cucumbers, onion, vinegar, 1 tablespoon of the sugar and 1 teaspoon of salt. Season with pepper and let stand for 1 hour at room temperature.

In a mortar or standard bowl, using the back of a spoon, mash the ginger with the garlic, Chile and remaining 1 teaspoon of sugar to a paste. Stir in the fish sauce, cilantro and basil. On a clean cutting board, thinly slice the tuna. Stack the slices and cut into thin matchsticks. Cut the matchsticks into rough cubes, then chop until the pieces are about 1/8 inch. Add the tuna to the ginger paste and stir until evenly combined.

Using lightly moistened hands, shape the tuna mixture into 4 patties about 1 inch thick. Set them on a large plate lined with plastic wrap. Refrigerate the tuna burgers for 20 minutes.

Now you need to light a grill. In a small bowl, combine the vegetable oil with the sesame oil. Lightly brush the burgers & the cut sides of the buns with oil. When the fire is medium hot, brush the grate with oil. Grill the burgers for 6 minutes, turning once, for medium rare. Move the burgers away from the heat and grill the cut sides of the buns until toasted, 1 minute.

Then combine all the Ginger-Lemon Mayonnaise ingredients in a small bowl.

After that drain the cucumber salad. Spread the Ginger-Lemon Mayonnaise on the cut sides of the buns and set the tuna burgers on the bottoms. Top with the cucumber salad and peanuts. Cover the burgers with the buns and serve.

Now you have the recipe with directions to make it. Thank you !

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